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- 1 cup(s) cooked chickpeas
- 2 tablespoon(s) olive oil
- 1/2 cup(s) vital wheat gluten
- 1/2 cup(s) plain bread crumbs
- 1/4 cup(s) vegetable broth
- 2 tablespoon(s) soy sauce
- 2 clove(s) garlic pressed
- 1/2 teaspoon(s) lemon zest
- 1/2 teaspoon(s) dried thyme
- 1/2 teaspoon(s) Hungarian papprika
- 1/4 teaspoon(s) rubbed sage
- In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes until strings of gluten have formed.
- Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile,divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4 inch rectangular shape. The easiest way to do this is to first form a rectangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
- Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 or 7 minutes. Add more oil, if needed, when you flip the cutlets. They-re ready when lightly browned and firm to the touch.
- You can also bake these. More chewy texture and firm bite. Preheat oven to 375, lightly oil baking sheet. Brush both sides of the patty with oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and brown.
This recipe is a personal recipe added by STScully and has not been tested or endorsed by MyRecipes.
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ChickPea Cutlets Recipe at a Glance
- COURSE: Main Dishes